|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
No paper towels stocked at back handwashing sink in front prep area. CDI-Paper towels restocked. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed food temperatures in walk-in cooler above 41F - around 42-43F. Employee stated that before morning shift started, ambient temperature was reading 37-38F. However, during inspection, ambient reading was displaying 44F. EHS measured ambient temp in cooler with thermapen - reading was 41F. Unit temperature may need adjustment or unit may need repair or more refrigerant. Walk-in possibly having difficult time recovering after lunch rush and warmer outside temperatures. All food prepped today in cooler. PIC will contact maintenance and temporary trailer cooler if food temperatures do not drop and food will be discarded. EHS will revisit on site tomorrow to assess cooler temperatures.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a couple small flies in back of house. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed food bowls with water buildup due to wet stacking of pans above on clean dish shelving. Recommended that bowls be stored inverted to prevent water buildup. CDI-Items rewashed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Buildup observed on clean dish shelving, dry storage shelving and walk in cooler shelving. Cleaning needed on outsides of white food bins. |